Yuca Frita

Prepare the Yuca

Peel the yuca roots with a vegetable peeler, removing the tough brown skin and the thin, waxy layer underneath.

Cut the yuca into 3-4 inch sections, then slice each section into thick strips, about 1/2 inch wide.

Cook the Yuca

Place the yuca pieces in a large pot and cover with water. Bring to a boil over medium-high heat.

Reduce the heat and simmer for about 15-20 minutes, or until the yuca is tender but still firm. Test by inserting a fork; it should go through easily but the yuca should not fall apart.

Drain the yuca and let it cool slightly.

Fry the Yuca

Heat vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should be deep enough to submerge the yuca pieces.

Fry the yuca pieces in batches until they are golden brown and crispy, about 3-4 minutes per batch. Do not overcrowd the skillet.

Remove the fried yuca from the oil and drain on paper towels.

Season and Serve

While still hot, sprinkle the yuca with salt, and if desired, ground black pepper and garlic powder.